Pay attention to 1: live ahead of time, because there is a process of "waking up". It is best to live well in the morning and pack your bags in the afternoon.
Note 2: Cover the noodle pot to prevent water from evaporating.
2. Mixed stuffing: If four people eat it, about one catty of meat stuffing is enough. Add salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some pepper or something. It doesn't matter what you like anyway. Stir clockwise and feel everything merge together.
Note: It's best to leave the mixed meat for half an hour. This is called Wei. At this time, the meat and seasoning are mixed together, which is more delicious.
Note: I feel that chopped ginger is delicious. I used to rub it into powder with vegetable cleaner, and it tasted a little worse.
3. Cutting vegetables: Choose your favorite vegetables. Generally, Chinese cabbage is added with a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel that the dish is very thin, and then squeeze the water out with gauze. Add leeks to the meat and stir. It's better to taste salty (I hate eating raw meat and always spit it out symbolically). If it's light, add some salt and the dumpling stuffing will be fine.
Note: just cut the leek into granules, don't chop it up, or it won't taste good.
4. Pull the dough: Take out the proofed dough and divide it into four parts (several parts are ok, as long as they are equal parts) to prevent the dough from drying in the process of wrapping. Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5cm wide) with a knife. My mother always pulls by hand. I can't do the same thing with a knife. I just pay attention to turning the dough in different directions after each cut. 4. Pull the dough: Take out the proofed dough and roughly divide it into four parts (several parts are ok, as long as they are equal parts), so as to avoid the dough from drying during the wrapping process. Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5 cm wide) with a knife. My mother always pulls by hand. I have no ability, and neither can I use a knife. Just pay attention to turn the dough in different directions after each cut.
5. skin rolling: at this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good.
Note: Don't roll a lot of dumpling wrappers at a time. It depends on the speed of wrapping jiaozi. Generally, 5 or 6 wrappers are enough, otherwise it will be difficult to wrap dumpling wrappers after a long time.
6. Wrap jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.